Tah Chin

After spending a phenomenal amount of time editing pinging and re-editing my blog yesterday I gave up in disgust, I could not get it to sync so I took the dog out for a walk, again through the orange groves we went, through the nurseries and this time we found a short cut to the next village which is called Trachoni which will be ideal for the car because trying to get to the mall or the port other than using the motorway is a stop start affair governed by traffic lights, oh and crazy drivers!

Stitch was once again worn out by his extra long walk and by the time we got back his tongue was hanging around his knees, which actually isn't difficult when you think about his Heinz 57 variety, neither Jack Russells nor Dachshunds are known for their long legs.  

Our evening meal last night was so tasty I had to put My Beloved on a leash as I really should have started it earlier.  Prep time? not to bad, cooking time forever, I discovered the lovely little dish whilst flicking through the Jamie Oliver magazine, now you have to understand I live in Cyprus and have yet to find a store that sells all the magazines I would like to flick through, so you have to imagine me flicking as I drag my finger across my ipad, I did try the phone but the screen was way to small, anyway I digress, so this dish was originally supposed to be made with lamb fillet, but seeing as the butcher didn't have any we took pork fillet instead, and I'm sure beef could be used to, once I organised all my ingredients and got them looking not dissimilar to the picture in the magazine all we could do was wait, and wait, and wait, I ended up reducing the cooking time a smidgen as using pork fillet really doesn't required endless hours in the oven, the result was magnificent if I say so myself, My Beloved gave me a 9/10 I would have gotten 10/10 but I had reduced my gravy a little too far and  this made the dish a tad drier that it could have been, but hey it was the nicest meal I've made by far for a long time, and I thoroughly enjoyed preparing it, unfortunately I made too much as the recipe said it was for 6 people, so we will be eating it again tomorrow, I did actually mean to reduce the ingredients by half but I forgot!

Jamie's Tah Chin

Now that is how Jamie makes it, and doesn't it look spectacular, me on the other hand didn't use pomegranates to decorate and neither did I have a round dish big enough to take a mountain of food so this is what mine looked like, oblong, golden and tantalising on the tastebuds.

My Tah Chin

Stitch spent most of the evening laying in front of the wood fire, and really what a hound he is, if you take him out to relieve himself he can't wait to get back indoors to his rug and the fire, hope we never move to Alaska that dog won't survive!!! neither would I really.

Oh and ps eventually the blogger synced itself and was sent out into the ethernet to it's subscribers, I have no idea what was up with it but frustrated I was young Jedi.